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Wednesday, August 21, 2013

A Skillet Supper - Warm Shrimp and Escarole Salad

From the kitchen of One Perfect Bite...I occasionally have the good fortune to stumble onto a really good recipe that could easily be overlooked. This simple warm shrimp salad is one of them. I first saw the recipe in Bon Appetit magazine and while it sounded interesting, I was too busy at the time to test it. Fortunately, I clipped and stored it to try another day. It came out of hiding one evening when I had a bunch of escarole that had to be used and it has been a menu regular ever since. The skillet entree takes about 20 minutes to prepare and it relies on some very ordinary pantry ingredients. Unless I have a plan to use the entire can, I use two teaspoons of anchovy paste, rather than whole anchovies, to make this dish and I usually omit the radishes you see in the ingredient list. I also remove the shrimp from the skillet before I add the escarole. It is very easy to overcook the escarole and while that will not affect flavor of the dish, it negatively affects its appearance and texture. I really like this dish and I hope you will give this simple recipe a try. It is a delicious novelty that I suspect will become a regular at your table. Here is how this unusual salad is made.

Oh! This soft warm salad looks so inviting! I don't often see escarole in the market ... I wish that would change! I also wish there was a more local source for shrimp, as I love them! When Maine shrimp comes into the fish market, we scoop them up! I'm bookmarking this recipe for that day! Thanks Mary!

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